Cantaloupe Cream Pie II

4.2
(26)
23 Reviews
2 Photos

This is my version of a not-often heard of recipe, but it is one of the best pies I have ever eaten. The crust melts in your mouth and the pie is scrumptious. Wonderful for a summertime dessert.

Submitted by STARFLOWER
Updated on January 19, 2022
Prep Time:
40 mins
Cook Time:
20 mins
Additional Time:
2 hrs
Total Time:
3 hrs
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

Ingredients

Crust

  • 1 cup all-purpose flour

  • 3 tablespoons confectioners' sugar

  • 8 tablespoons margarine

Pie Filling

  • 4 cups cantaloupe - peeled, seeded and pureed

  • 1 cup sugar

  • ⅓ cup all-purpose flour

  • ⅓ cup cornstarch

  • ¼ teaspoon salt

  • 3 egg yolks

  • 3 tablespoons water

  • 1 tablespoon margarine

Topping

  • 1 (8 ounce) package Neufchatel (light cream) cheese, at room temperature

  • ½ cup sugar

  • 1 tablespoon milk

  • ½ teaspoon vanilla extract

  • 1 (8 ounce) container frozen whipped topping, thawed

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.

  3. Bake crust in the preheated oven for 20 minutes. Set aside to cool.

  4. Place the cantaloupe in a medium saucepan over medium heat. In a 2 or 4 cup measuring cup, whisk together sugar, flour, cornstarch, and salt, and then stir into the cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken. Beat egg yolks and water together in a small bowl. Gradually stir in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk mixture back into pan and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.

  5. In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts (per serving)

572 Calories
28g Fat
75g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 572
% Daily Value *
Total Fat 28g 36%
Saturated Fat 13g 65%
Cholesterol 100mg 33%
Sodium 348mg 15%
Total Carbohydrate 75g 27%
Dietary Fiber 1g 5%
Total Sugars 53g
Protein 7g 14%
Vitamin C 29mg 33%
Calcium 49mg 4%
Iron 2mg 8%
Potassium 289mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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